Hearts of Romaine with Balsamic Glaze with Gorgonzola and Spicy Pecans

Think of this as a "deconstructed salad."  I think having all the salad ingredients separated made a visually stunning presentation.  Diners can simply slice the romaine, the balsamic glaze will then be incorporated into the greens and then the cheese and pecans can be eaten with the "salad."

Use the best Gorgonzola you can afford.  The cheese is a delicious offset to the balsamic glaze and the pecans add a nice crunch for extra texture.

If you're planning a special meal, this is a very elegant salad.

Hearts of romaine for each diner, washed and allowed to completely dry

Crumbled blue cheese

Balsamic glaze can be found in the vinegar section at many supermarkets. If unavailable, boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.

Spiced pecans are simple to prepare. Here's Alton Brown's method:

1 t kosher salt

1/2  t. ground cumin

1/2 t. cayenne pepper

1/2 t. ground cinnamon

1/2 t. dried ground orange peel

1 pound pecan halves 

4 T. unsalted butter

1/4 cup packed light brown sugar

2 T.  packed dark brown sugar

2 T. water

Line a half sheet pan with parchment paper and set aside.

Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.

Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.

Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.

  

Cream of Asparagus Soup

This soup can be served as a chilled summer soup or a hot soup in the wintertime. I thought it was especially pretty as a Christmas dinner soup. It's very light so if you are having a multi-course meal, it will do very nicely as your soup course.

2 pounds green asparagus
1 large onion, chopped
3 T. unsalted butter
5 - 6 cups chicken stock
1/2 cup heavy cream
Juice of half a small lemon
chopped parsley for garnish

Cut stalks and asparagus into 1/2-inch pieces. 

Cook onion in 2 T. butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. 

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in heavy cream, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter. 

Add lemon juice and garnish with chopped parsley.

Adapted from Epicurious.com

Prime Rib, Roasted Fingerling Potatoes served with Broccoli, Parmesan and Toasted Pine Nuts

Ah, prime rib.  For many families, it is a tradition to serve roasted prime rib during the Holiday Season.  For this Christmas meal, I paired it with roasted fingerling potatoes and steamed broccoli topped with white truffle oil, Parmesan cheese and toasted pine nuts.  It does make for a beautiful presentation, doesn't it?

The Prime Rib cut is marbled with fat which makes it rich, juicy and tender. Don't be intimated.  It's very easy to cook.  It's very important to begin cooking in a oven set to a very high temperature to allow the outside of the cut to brown. Then, you will lower the temperature to cook it slower so that the center of the meat doesn't overcook. By using that method, the ends are well done for those who prefer their meat that way and the center will be a gorgeous rare for those who like that better.

I usually allow two ribs per person and this will allow for some leftovers because some will be able to handle two and others may not can finish one!  

It's very important to have an accurate meat thermometer.  

Rib Roast

Kosher Salt

Freshly Ground Black Pepper

Remove the beef from the refrigerator at least 3 hours before you begin to cook. Sprinkle it with salt and let it sit to come to as close to room temperature as possible before putting it into the oven.

Preheat your oven to 500°F (or the highest temperature your oven reaches less than 500°F).   Pat the roast with paper towels to dry any moisture which the salt has brought to the surface.

Place the roast fat side up in a roasting pan. 

After browning the roast in a 500°F temperature in the oven for 15 minutes, reduce the oven temperature to 325°F. 

Allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. 

There are several factors that will effect the actual cooking time:

• The size of the roast;
• How close your roast is when it goes into the oven;
• How close to accurate your oven temperature is. 

This is an expensive cut of meat.  This is why it is so important to use a meat thermometer.

Roast the prime rib until thermometer registers 115°-120°F for rare or 125°-130°F for medium. Remember that the internal temperature of the roast will continue to rise after being removed from the oven.

Begin to check the temperature of the roast using a meat thermometer 30 - 40 minutes before you expect the roast to be finished.  You can always cook it longer, but once it's overcooked....uh-oh.

Once the roast has reached your desired temperature, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for at least 30 minutes before carving. 

Strain the fat from the juices in the bottom of the roasting pan and serve alongside if you wish.

You can also mix prepared horseradish into sour cream as well.


For the potatoes, while the prime rib is resting, increase the oven's temperature to 400°F.  Wash and dry potatoes and place on a rimmed baking sheet.  Drizzle with olive oil.  Let roast 18 - 20 minutes until tender.  Sprinkle with kosher salt.

For the broccoli, place florets in a steamer basket in a saucepan with water.  Bring water to a boil and let broccoli steam for 7 - 10 minutes or until desired tenderness.  Remove from steamer basket, drizzle with white truffle oil (or olive oil), sprinkle with kosher salt and freshly ground black pepper.  Top with grated Parmesan and toasted pine nuts.

Shrimp Cocktail with Spicy Cocktail Sauce

Another winner from Ina Garten. For a sit down dinner party this is a very elegant presentation of very simple ingredients. Of course, if you want to go more casual, you could put all the shrimp on a serving platter, put the cocktail sauce in a pretty bowl and let your guests serve themselves.  

I served this as the appetizer portion of a Christmas meal a few year ago and I still think it's a gorgeous photo even if I do say so myself!

1 lemon

Kosher salt

2 pounds large shrimp in the shell (about 30)

½ cup chili sauce

1/2 cup ketchup

3 T. prepared horseradish

2 t. fresh lemon juice

½ t. Worcestershire sauce

¼ t. hot sauce (recommended: Tabasco)

Cut the lemon in half and add it to a large pot of boiling salted water.

Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water.

When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.

For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

Christmas Season Brunch 2014

I'll be hosting a Christmas Brunch this Saturday.  Here are some pictures of the table setting.  I love the simplicity of the Holly with Berries tablecloth and napkins.  My sister purchased the tablecloth years ago at a church bazaar.  It's hand hemmed.  I treasure it so very much.

But for a little touch of whimsy, I used 222 Fifth Third Day of Christmas plates and latte coffee mugs purchased a few years ago at Hobby Lobby.  Aren't they fun?

The pitcher is a great find that I purchased on the World's Longest Yard Sale this past August.  I love that the gold rim matches the gold rims on the glassware.  If anyone can give me any information on this particular piece, I certainly would appreciate it.

I will use this serving bowl and individual serving bowls for the All Time Southern Favorite:  Ambrosia.

And one last picture of the table at a different angle.

I'll be posting the pictures with recipes of all our brunch goodies sometime this weekend.  Check back please!

Crock Pot Red Beans & Rice

I love red beans and rice. I've posted several versions before, but this one fit the bill today by allowing everything to cook in the crock pot all day while errands were completed one by one. Yes, it takes about 20 minutes of prep work to get the ingredients ready to be added to the crock pot, but it's worth the time.

1 lb. bag of dried red beans, rinsed and sorted through

Water to cover beans

1 T. olive oil

1 large yellow onion, chopped

1 large green bell pepper, chopped

3 ribs celery, chopped

1/2 t. salt 

1 T. chopped garlic

2 t. Cajun or Creole Seasoning

1 bay leaf

1 pound smoked sausage, cut into 1/2 inch pieces

Hot cooked rice

Chopped parsley or green onions

your favorite hot sauce

In a large bowl, soak the beans, covered in water for 6 hours or overnight.  Drain. Place beans in crock pot and cover with fresh water.

In a large skillet over medium high heat, add oil. Add onions, peppers and celery.  Sprinkle with salt and allow to cook until vegetables begin to soften, 5 - 7 minutes, stirring occasionally. Add garlic and cook for another minute or so. Add vegetables to crock pot along with the seasoning and bay leaf.

Brown sausage in skillet, stirring frequently. Browning the sausage will add a great flavor to the red beans and rice. Please take the time for this step! When sausage is browned, add to the crock pot along with the other ingredients.  

Set crock pot to high and cook 6 - 8 hours or low 10 - 12 hours. Taste and adjust seasonings. You may need to add additional salt or Cajun/Creole Seasoning. Remove bay leaf before serving.

Serve with hot cooked rice.Top with parsley or green onions. Serve with hot sauce on the side for your guests.

Santa & Christmas Trees Table

I decided to decorate the table in the kitchen with Santa and Christmas Trees.  The red and green plates are Fiestaware and the Christmas tree plates are as well.

 The forks are the Fiestaware Flatware Christmas collection.  The green goblets are vintage Indiana Colony King's Crown.  The napkins are from Hobby Lobby.

The Rudolph bowl is a $1 find at Dollar General.

The red and green sparkly Christmas trees are from Dollar General as well.

I've had the Santas on the table for years.  I have a large collection of Santas.

Another view.  I think the "littlest" family members will love this table don't you?

Hashbrown and Over Easy Egg Stack topped with Diced Ham

I was in the mood to experiment this morning at breakfast time.  How about some nice crunchy hash browns? Scrambled eggs?  No, we have those a lot.  Over easy eggs?  Yum.  Wait, there's some diced ham in the fridge......And off my brain went into "Let's see what I can come up with land."

For the hash browns:

3 small to medium Yukon gold potatoes, peeled and grated with the largest hole on a box grater

2 - 3 T. vegetable oil

Salt

Squeeze the grated potatoes in paper towels or a clean dish towel to remove as much moisture as you can.  Heat the oil in a large skillet over high heat until it shimmers.  Carefully spoon grated potatoes into skillet dividing the potatoes into about 5 - 6 portions.  You may have to cook a few batches as to not crowd them in the skillet.  Lower heat to medium high and cook until potatoes are golden brown on one side.  Carefully turn them over and cook until the other side is nice and brown and crunchy. Remove from skillet and let drain on a paper towel lined plate.  Salt the hash browns while still hot and continue cooking batches until done.

For the eggs:

Allow 2 eggs per serving.

In another skillet, heat either butter or bacon grease over medium low heat.  Break eggs, one at a time, into skillet and salt and pepper each egg as you cook them.  When whites are set, very carefully turn the eggs over and let them cook for just a minute or two and then move from skillet.  Continue cooking eggs, one at a time.

In a very small skillet, over medium high heat, add 1 T. butter or oil and cook 1/3 - 1/2 cup diced ham until browned, stirring frequently.

To Plate:

Place one hash brown patty onto plate.  Top with an egg, layer another hash brown patty and top with the other egg.  Carefully spoon some of the diced ham over the top of your stack of potatoes and eggs.  Serve immediately.

Amuse Bouche - Tomato Shrimp Ceviche

I loved everything about this Amuse Bouche.  The colors were lovely together, the textures worked well and it tasted delicious.

1 medium red tomato, peeled***

1 T. celery, diced

1 T. cucumber, diced

1 T. red onion, diced

1 t. cilantro or parsley, chopped

1 t. cooked shrimp, chopped

 1/2 t. fresh lime juice

s & p to taste

Peel tomato.  Slice 1/2 inch off top of the tomato and reserve for garnish.  Scoop out inner pulp leaving 1/4 inch shell, season tomato inside and out with S & P and drain upside down on a paper towel.

To the small bowl add celery, cucumber, red onion, cilantro or parsley, shrimp, lime juice, salt and pepper. Marinate 30 minutes then fill the tomato shell. Put the cut tomato top stem side down on a serving plate; place the filled tomato on top; garnish with cilantro or parsley and serve.

***I used small cherry tomatoes to make one-bite servings. 
Adapted from http://www.finedinings.com/

Reese's Chocolate Peanut Butter Cheesecake

My son-in-law baked this cheesecake for our Thanksgiving meal. He is an excellent baker and I always look forward to what he "brings to the table."  This was one of the best cheesecakes I've ever eaten.  From Hershey's Best Loved Recipes which is an excellent addition to anyone's cookbook collection.

1 1/4 cup graham cracker crumbs

1/3 cup plus 1/4 cup sugar, divided

1/3 cup Hershey's cocoa

1/3 cup butter, melted

3 packages (8 oz.) cream cheese, softened

1 - 14 oz. can sweetened condensed milk (not evaporated milk)

10 oz. package Reese's peanut butter chips, melted

4 eggs

2 t. vanilla extract

Chocolate Drizzle (recipe below)

Whipped Topping

Hershey's mini-kisses

Semi-sweet or milk chocolate baking pieces

Heat oven to 300 degrees.  Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter.  Press onto bottom of 9 inch springform pan.

Beat cream cheese and remaining 1/4 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips until smooth.

Add eggs and vanilla.  Beat well. Pour into prepared crust.  

Bake 60 - 70 minutes or until center is almost set.  

Remove from oven. With knife, loosen cake from side of pan. Cool. Remove sides of pan.  Refrigerate until cold.

Garnish with chocolate drizzle, whipping topping and/or chocolate kisses.  Store in refrigerator.

Chocolate Drizzle:

Melt 2 T. butter in small saucepan over low heat. Add 2 T. Hershey's cocoa and 2 T. water. Cook and stir until slightly thickened. Do not boil. Cool slightly. Gradually add 1 cup powdered sugar and 1/2 t. vanilla extract beating with whisk until smooth.

Tip:  If desired, spoon drizzle into small heavy sealed top plastic bag. With scissors, make small diagonal cut in bottom corner of bag.  Squeeze drizzle over top of cheesecake.

Tree Trimming Dinner

This picture is from a few years ago.  After getting the tree decorated, we enjoyed a nice bowl of chili and some adult beverages and enjoyed the ambiance with only the lights from the tree.  

I've always loved this picture.  Do you have tree trimming parties?

The Choice Restaurant's Sweet Potato Casserole

The Choice Restaurant, located in our downtown area, has been well known for this Sweet Potato Casserole for years. When the former owners decided to retire and sell the restaurant, they decided to share the recipe for this great menu item.

Whether to consider sweet potato casserole a vegetable or a dessert is a matter of much discussion and debate, we all agree that this is a perfect dish to enjoy during the Fall and Winter Season when sweet potatoes are at their best. 

3 cups mashed cooked sweet potatoes

2 eggs

1/2 cup milk

1 cup sugar

1 t. vanilla extract

1 stick butter

Put all ingredients in the bowl of a mixer and mix well.

Pour into a 13-by-9-inch baking dish.

Topping:

1 cup brown sugar

1/2 cup self-rising flour

1 cup chopped pecans

3/4 stick butter, melted

Mix brown sugar, flour and melted margarine in a small bowl until it has the consistency of sand and holds together when pressed in your palm.

Sprinkle on top of sweet potato mixture, covering entire top. Sprinkle chopped pecans.

Bake at 350 degrees until brown (like a pecan pie), about 30 minutes.

French Baquettes

My first attempt at baking French Baquettes. Was I a little nervous. Yes, indeed.  Was I tad intimidated? You betcha. Am I glad that I attempted them? Oh yes, yes, yes!

These turned out better than I could ever have imagined. Served alongside the Gobble, Gobble Gumbo, everyone was very pleased with the outcome.

The recipe is from the Bon Appetit Cookbook by Barbara Fairchild. She gives several methods of preparing the dough. I chose to use my ever faithful KitchenAid mixer.

Makes 2 baguettes:

1 cup warm water (105 - 115 degrees)

1 envelope dry yeast

1 T. sugar

1 t. salt

1/2 t. balsamic vinegar or red wine vinegar

2 cups bread flour

3/4 cup all-purpose flour

Pour 1 cup warm water into the bowl of heavy-duty stand mixer. Sprinkle yeast and sugar over, stir to dissolve. Let stand until foamy, about 5 minutes.

Mix salt and vinegar into yeast. Add bread flour; using paddle attachment, mix 5 minutes. Replace paddle with dough hook. Add 1/2 cup all purpose flour and knead until dough is soft and slightly sticky dough forms, adding more all purpose flour if dough is very sticky, about 7 minutes.

Coat a bowl with 2 T. oil. Add dough, turning to coat entire surface.  

Cover bowl with plastic wrap. Let dough rise in warm, draft-free area until tripled in volume, about 1 1/2 hours. To test, press two fingers into dough; if fully risen, indentations will remain. If indentations fill in, cover in plastic and let rise a little longer.

Shaping and Baking:

1/2 stick unsalted butter

1/4 t. salt

baking tiles or stone

4 cups boiling water

Oil or butter double baguette pan.  

Melt butter with salt in saucepan. Keep glaze warm.

Punch down dough and knead until smooth, about 2 minutes. Divide dough in half. Roll out 1 piece on unfloured work surface to rectangle, about 14 x 8 inches. Oil rolling pin if dough sticks.

Starting with long side, roll up dough jelly roll style. Roll ends between palms and work surface to taper slightly. Transfer to prepared pan, seam side down. Repeat rolling and shaping with remaining dough.

Brush butter glaze over loaves. Let loaves rise in warm draft-free area 45 minutes. 

Brush with glaze again. Let dough rise about 35 minutes longer. Using a sharp knife, slash each loaf with 3 long diagonal cuts about 1/3 inch deep.  

Position 1 oven rack in bottom third and second rack in center of oven. Place a 13 x 9 x 2-inch metal baking pan on bottom rack.  Place baking tiles or pizza stone on center rack.  Preheat oven to 450 degrees.  

Pour boiling water into the baking pan in oven (water will steam). Close oven 2 minutes. Place bread in pan on tiles or stone and bake until loaves are golden brown and crisp, dry crust forms about 30 minutes. Turn out loaves onto rack and cool.

Gobble Gobble Gumbo

A tradition at Chez Lolly's (like a lot of people!) to make turkey gumbo after Thanksgiving when you have that lovely turkey carcass to make stock.  The title is a little misleading that it's not only a turkey gumbo....there's andouille sausage and okra in there as well.

Plan on this being a "most of the day" project.  A perfect time to get some holiday decorating accomplished while the turkey stock is simmering away on the stove top.  

Let's begin with the stock:

1turkey carcass, skin and most of the meat removed (reserve the meat!)

Cold water to cover

2 onions, quartered

4 stalks celery, rough chopped

2 carrots, rough chopped

1 bay leaf

2 T. chopped parsley

1 T. whole peppercorns

Bring to a boil, remove any scum that forms and lower heat to a simmer.  Do not stir or stock will become cloudy.  Cover and let simmer for 3 - 4 hours.  When the time is up, strain through a fine mesh strainer and keep stock warm.  I had about 6 quarts of stock.

Now, it's time to make the roux. Allow yourself at least 40 - 45 minutes to make the roux and let it reach the color of deep milk chocolate.  Be very careful because the roux can go from perfect to burned in a second!

You will need equal amounts of flour and lard, canola oil or rendered fat.  I used one cup oil and one cup flour. 

Heat oil in a at least an 8 quart Dutch oven over high heat.  While whisking, sprinkle in the flour.  Whisk 1 - 2 minutes.  Reduce heat to medium or low and cook, whisking or stirring constantly, until roux turns dark brown.

Now for the gumbo ingredients:

2 medium yellow onions, chopped

2 green bell peppers, chopped

3 stalks celery, chopped

2 T. chopped garlic

1 pound andouille sausage, sliced and browned

Reserved turkey to equal about 1 pound.  I used the turkey thighs, some breast meat and the meat picked from the wings.

1 lb. sliced okra
1 - 2 T. Creole or Cajun Seasoning

Cooked white rice
Hot sauce

When the roux reaches the perfect color of brown, add the onions, peppers, celery and garlic to the roux and stir to combine.  Let cook for 7 - 10 minutes.

Slowly add the reserved stock, the browned sausage and the turkey.  Bring to a simmer and add okra and seasoning.  

Let cook for 1 - 2 hours over very low heat.  Taste and adjust seasonings.  Add a few shakes of hot sauce if you'd like.  Serve over white rice.  Garnish with thinly sliced green onions if desired.